Savor tomato broth, sausage, noodles, and a burst of roasted cranberries for comforting flavors in every bowl.
# What You'll Need:
→ Roasted Cranberries
01 - 1 cup fresh cranberries
02 - 2 tablespoons olive oil
03 - 1 tablespoon honey
04 - Pinch of salt
→ Soup Base
05 - 2 tablespoons olive oil
06 - 1 pound Italian sausage, casings removed
07 - 1 medium onion, diced
08 - 3 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon red pepper flakes (optional)
13 - 1 can (28 ounces) crushed tomatoes
14 - 4 cups chicken or vegetable broth
15 - 8 lasagne noodles, broken into bite-sized pieces
16 - Salt, to taste
17 - Black pepper, to taste
→ Cheese Topping
18 - 1 cup ricotta cheese
19 - 1/2 cup shredded mozzarella cheese
20 - 1/4 cup grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Cooking Steps:
01 - Preheat oven to 400°F. Combine cranberries with olive oil, honey, and a pinch of salt on a baking sheet. Roast for 15 minutes, stirring once, until cranberries are soft and caramelized. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add Italian sausage and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned. Drain excess fat if needed.
03 - Add diced onion. Sauté for 5 minutes until softened. Stir in garlic, tomato paste, oregano, basil, and red pepper flakes. Cook for 2 minutes until fragrant.
04 - Add crushed tomatoes and broth to the pot. Bring mixture to a boil, then reduce to a simmer.
05 - Add broken lasagne noodles. Simmer uncovered for 12–15 minutes, stirring occasionally, until noodles are just al dente.
06 - Season soup with salt and black pepper. Ladle into serving bowls.
07 - Top each bowl with ricotta, mozzarella, Parmesan, roasted cranberries, and fresh basil leaves.
